Cranberry Sauce with Orange and Pomegranate
Fresh cranberry sauce gets a bright, fruit-forward twist with orange and pomegranate. This cranberry sauce with orange and pomegranate simmers fresh cranberries with orange zest and juice, pomegranate juice, sugar, cinnamon, and allspice until the berries burst and the flavors come together. The citrus and pomegranate add a lively counterpoint to the warm spices, making this a colorful homemade alternative to canned cranberry sauce.
Choose the texture you like: mash the berries for a rustic sauce or blend them until smooth. Make it for Thanksgiving or Christmas dinner, then keep the leftovers for toast, cheese, or sandwiches. The video notes that the sauce can be refrigerated for several days or frozen for up to three months, so it’s a useful make-ahead holiday side.
Cranberry Sauce with Orange and Pomegranate
Ingredients
Method
- Put the cranberries, orange juice, orange zest, pomegranate juice, sugar, cinnamon, and allspice in a medium saucepan over medium heat. Bring to a boil, and the berries will start to burst. Reduce the heat to a simmer. Cook for approximately 8-10 minutes. Take it off the heat and use an immersion blender or potato masher to blend to the consistency you prefer. Enjoy!
Video
Notes
Tried this recipe?
Let us know how it was!A Fresh Twist on Homemade Cranberry Sauce
I love homemade cranberry sauce, especially during the holidays. It’s one of those dishes that takes very little effort but adds so much flavor and color to the Thanksgiving table.
This version has a little something extra: pomegranate juice!
The pomegranate adds a wonderful fruity flavor that works beautifully with tart cranberries and fresh orange. A little cinnamon and allspice bring in those familiar holiday flavors without overpowering the fruit.
And the best part? It only takes about 10 minutes of cooking time. That’s one more holiday dish you can check off your list without spending all afternoon in the kitchen.
My Tips for the Best Cranberry Sauce
Use fresh cranberries when they’re available. Look for berries that are firm and brightly colored. Rinse them well and discard any that are soft or damaged.
Don’t skip the orange zest. I use both the juice and zest of a navel orange. The zest adds a wonderful citrus aroma that really brightens the sauce.
Choose 100% pomegranate juice. I prefer pure pomegranate juice rather than a sweetened juice cocktail so I can control the sweetness of the finished sauce.
Let the cranberries burst. As the sauce cooks, you’ll hear the cranberries begin to pop. That’s exactly what you want! They release their natural pectin, which helps the sauce thicken as it cools.
Adjust the texture to your liking. I like using an immersion blender for a smoother sauce, but a potato masher works beautifully if you prefer a chunkier texture.
Remember that the sauce thickens as it cools. It may look a little loose when you take it off the stove. Give it time to cool before deciding whether it needs to be thicker.
Make Your Cranberry Sauce Ahead of Time
One of my favorite holiday cooking tips is to prepare anything I can before the big day.
Cranberry sauce is perfect for this!
I like making it a day or two ahead so the flavors have time to come together. Once the sauce has cooled, transfer it to an airtight container and refrigerate it until you’re ready to serve.
For longer storage, you can freeze the sauce in a freezer-safe container for up to three months for the best quality. Thaw it overnight in the refrigerator before serving.
You can serve cranberry sauce chilled or let it come closer to room temperature, depending on your preference.
Don’t Save Cranberry Sauce Just for Thanksgiving!
Of course, cranberry sauce is wonderful with turkey, but there are so many other delicious ways to enjoy it.
Try spreading a little on a turkey sandwich or adding it to a grilled panini with leftover Thanksgiving turkey and stuffing.
It’s also delicious alongside roasted pork or ham, or spooned over cream cheese with crackers for an easy holiday appetizer.
And here’s another idea: add a spoonful to plain Greek yogurt for a sweet-tart breakfast treat.
I love finding ways to use leftovers instead of letting good food go to waste.
Frequently Asked Questions
Can I use frozen cranberries?
Absolutely! Frozen cranberries work well in this recipe. You don’t need to thaw them first, although they may take a little longer to cook.
Does the cranberry sauce taste like pomegranate?
The pomegranate adds a subtle fruity flavor, but the cranberries are still the star. Combined with the orange and warm spices, it gives the sauce a delicious twist without changing what we love about traditional cranberry sauce.
How long does homemade cranberry sauce take to cook?
Once the mixture comes to a boil, reduce the heat and simmer for approximately 8–10 minutes, until the cranberries burst and soften.
Can I make cranberry sauce without an immersion blender?
Yes! A potato masher works perfectly well. You can leave the sauce chunky or mash it until you reach the texture you prefer.
Can I reduce the amount of sugar?
You can experiment with reducing the sugar, but keep in mind that cranberries are naturally very tart. I recommend tasting the sauce after cooking and adjusting carefully. Reducing the sugar may also change the finished texture.
Can I preserve this cranberry sauce by canning it?
I’ve made large batches of cranberry sauce for canning, but this particular recipe card doesn’t include a tested canning procedure. For shelf-stable storage, use a research-tested cranberry sauce canning recipe and follow its processing instructions. Otherwise, refrigerating or freezing is the easiest option.
More Holiday Recipes You’ll Love
If you’re planning your Thanksgiving or Christmas menu, here are a few more recipes I think you’ll enjoy.
- Kicked-Up Cranberry Sauce – Another fun twist on homemade cranberry sauce, this time with chipotle pepper, fresh herbs, and warm spices for a little smoky heat.
- Homemade Cranberry Sauce with Orange and Warm Spices – A more traditional version with fresh orange, cinnamon, allspice, and nutmeg.
- Instant Pot Boneless Turkey Breast with Gravy – Juicy turkey breast with homemade gravy, perfect for a smaller holiday gathering without roasting an entire turkey.
- Thanksgiving Leftover Stuffed Panini – Turn leftover turkey, stuffing, gravy, cranberry sauce, and cheese into a crispy, delicious sandwich.
Homemade cranberry sauce is such a simple way to make a holiday meal feel special. And with the addition of orange and pomegranate, this version brings something a little different to the table without making your holiday cooking any more complicated.
Watch Dr. J Make Cranberry Sauce with Orange and Pomegranate
Watch Dr. J make Cranberry Sauce with Orange and Pomegranate and see how it comes together.
